Sweet Date Toasted Almond Scones

While I was shopping in the bulk section of the store where I work today, I overheard a conversation between a kid who looked to be about eight and his mother.  She was buying a container of medjool dates, and he was commenting on the fact that they looked like large bugs.  Now, I suppose to someone who hasn't had exposure to dates they might look like large beetles, I certainly know my mind would have been going to the same place as an eight year old.  In fact, for a while, I remember my own mother buying them when I was younger and me refusing to try them.  Luckilly one day I caved and discovered the deliciousness that is dates.  Once you look past their ugly appearance, they are quite beautiful, in flavor and sweetness that is.  I would be perfectly happy with a handful of dates instead of candy, and once I start eating them it is hard to stop.  So when I decided to make scones this week, when I opened my fridge and was trying to decide which dried fruit to use in them the dates were just asking to be included. 

 

 

I knew they would contribute gooey sweet pockets in the flaky dough, and couldn't wait for the result.  I buy unpitted medjool dates, which are putzy, but worth it as they are softer than the pitted (plus I enjoy snacking on a few while I pit).  I thought the scones needed a crunchy nutty element as well, so I chose toasted sliced almonds.  This scone dough seemed as if it was taking on a little bit of a mediterranean feel, so I added a bit of citrus and rose water as well with the coconut milk in the base. 

 

They smelled so heavenly once baked, but even more importantly they were delicious, mostly due to the dates!  If you haven't tried dates, you are missing out, and you should try adding them to baked goods such as these scones.  If you have, you know how delicious they are, and here is the recipe if you would like to experience them in delicious scones! 

 

Sweet Date Toasted Almond Scones

Makes 8

 

2 cups whole wheat pastry flour

1/3 cup coconut sugar, or granulated sugar

2 1/2 tsp baking powder

1 Tbsp orange zest

1/2 tsp sea salt

1 stick cold Earth Balance vegan butter, cut into chunks

1 cup cold full fat coconut milk (chilled in the fridge is best), mixed well

1 Tbsp pure vanilla extract

1 tsp rose flower waterchopped macadamia

1 1/2 cups toasted sliced almonds

2 cups medjool dates, coarsely chopped to the size of large raisins

coconut milk for brushing
turbinado sugar for sprinkling

Preheat oven to 425 with the rack set at the middle position. Line a baking sheet with parchment. In a large bowl, combine the flour, sugar, baking powder, orange zest and salt. Cut in the butter with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla and rose water into the coconut milk. Add the milk to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy. fold in almonds and dates until evenly distributed. Place dough on a floured work surface, and shape into a 4 inch wide log. Use a bench scraper to cut into trianges. There should be about 8. Place scones on the prepared baking sheet, reshaping slightly if necessary. Brush the tops with the coconut milk, and sprinkle with turbinado sugar. Bake for about 15 minutes or until golden brown. Cool on a wire rack slightly, but enjoy warm!